Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)

twissis's Note:

This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Recipe #91452 as part of this recipe. It was so perfect for it! *Enjoy*

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0 Split O ...

FOR OMELETS

• 6 eggs
• 2 tablespoons water (may use milk or cream)
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter
• 8 -10 fresh asparagus spears (well-trimmed & cooked till crisp tender, may sub canned)

FOR SHRIMP HOLLANDAISE SAUCE

• 2 egg yolks
• 1 -2 tablespoon lemon juice
• 1 dash cayenne pepper
• ½ cup butter (melted)
• 4 ounces baby shrimp
• 2 teaspoons fresh parsley (chopped opt garnish & may sub dried parsley)

Directions:

1. FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
2. Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
3. FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
4. Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
5. When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
6. TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
7. NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.

Reviews

[Chele D]

This was really yummy. I made this for dinner tonight. I used Recipe #139116 Foolproof Blender Hollandaise (http://www.food.com/recipe/foolproof-blender-hollandaise-139116) and I cooked the shrimp (which were larger than what the recipe called for since this was dinner) in a nonstick skillet with a bit of spray oil covered with a lid on med heat so they didn't brown. I used canned asparagus, which made the sauce a tiny bit watery. Fresh would have been much better. My husband and I really enjoyed this. My 4 year old had some too, and she loved it! Thanks. I will be making this again!

[Chef #1548241]

I tried this receipe and it was great! Thanks for sharing it! The only thing I did different was I added some freshly cooked kingcrab meat inside the omelete. We had some extra from the previos meal we had!

[Mrs.Jack]

What a DELICIOUS and beautiful recipe! I made for a special brunch and everyone raved-followed recipe exactly. Served with fresh fruit and these tasty little rolls I found at the bakery. Thank you, twissis, for a fabulous recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.